Molasses Crinkle Cookies

I freely admit I am a chocolate addict. I love chocolate but one of the interesting facts about me is that my very favorite cookies don't have a bit of chocolate in them. My very favorite cookies are in fact Molasses Crinkles. I love them, probably even more so since I am slightly allergic to cinnamon so I can only eat a few and then can't touch them again for a while.

So what exactly are these Molasses Crinkle Cookies you might be wondering?? They are a super rich, spicy cookie. They are filled with lots of warm spices- cinnamon, cloves, ginger along with some dark brown sugar and some dark molasses. The combination of these ingredients makes for the perfect treat on a cold fall/winter day.

These particular cookies have a crunchy outer shell and a soft rich interior. Along with a glass of milk or a cup of coffee they are the perfect afternoon break on a cold, rainy day.

This recipe makes between 10 and 13 cookies, depending on exactly how big I make them. The little added step of moistening the tops of the cookies and letting them sit for a minute or so I am pretty sure is the reason they have the wonderful crunch to them.

Molasses Crinkle Cookies

1 cup all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon salt

¼ butter, melted

¼ cup dark brown sugar

1 egg yolk

3 Tablespoons molasses

white sugar for dredging the cookies in (about 3 Tablespoons or so)

Combine the dry ingredients (flour, baking soda, spices & salt) in a small bowl (mix well) and set aside.

With a mixer beat the melted butter and brown sugar until well combined. Add the egg yolk and molasses and combine well.

Add the reserved dry ingredients and stir until well combined. Don't over-beat but do combine thoroughly.

Wrap the dough and chill for about 15 minutes,

Meanwhile preheat oven to 375° F. and place the white sugar into a small bowl.

When dough is chilled form it into balls about 1” in diameter. I use my normal cookie scoop to divide the dough and form it into balls by hand. Drop the dough balls into the bowl of sugar a few at a time.

Thoroughly coat the balls with the sugar and move to a cookie sheet.

Get a small container with some water and with clean, wet fingers gently pat the tops of the dough balls. You don't want to flatten them at all you just want to get the tops wet, a drop or two of water on each.

Allow to sit at room temperature for about 1 to 2 minutes (this allows the sugar and water to start to form the crust)

Bake at 375° for 8 to 9 minutes

Allow to cool on the baking sheet for about 5 minutes then move to a wire rack to complete cooling.